THE EFFECT OF VEGETABLE WASTE SUBSTRATE BASED CULTIVATION ON THE GROWTH, NUTRIENT CONTENT AND BIOLOGICAL EFFICACY OF BLUE OYSTER MUSHROOM Hypsizygus ulmarius
SRUTHI CYRIAC
Department of Microbiology, School of Sciences, Jain University, 3rd Block, Jayanagar, Bangalore-560011, Karnataka, India
PADMAVATHI TALLAPRAGADA *
Department of Microbiology, School of Sciences, Jain University, 3rd Block, Jayanagar, Bangalore-560011, Karnataka, India
*Author to whom correspondence should be addressed.
Abstract
Hypsizygus ulmarius is an edible mushroom which is also known as elm oyster or blue oyster. These mushrooms are rich in various nutrients such as proteins, enzymes, vitamins, pigments and metabolites. They are similar to oyster mushrooms in morphology occurring in cluster and their fruiting bodies are large, thick, fleshy, tasty and with high nutritional characters. The present study aimed at the eco-friendly cultivation of the mushroom, on a vegetable waste based substrate and its effect on the size, quantity and nutrient content of the matured fruiting bodies. Hypsizygus ulmarius was cultivated through eco-friendly methods and the total yield of mushroom per harvest was 3.5 kg. The extracts prepared from the fruiting bodies of Hypsizygus ulmarius were screened for its crude fat, crude fibre, and nutrient content and secondary metabolites. Biochemical screening of the mushroom extract showed the presence of Proteins, Carbohydrates, Lipids, Polyphenols, Flavanoids, Alkaloids and other secondary metabolites. The results show that the mushroom is rich in therapeutically important nutrients and secondary metabolites and the eco-friendly, vegetable waste based cultivation has increased the nutrient value and yield of mushroom.
Keywords: Hypsizygus ulmarius, vegetable waste, crude fibre, protein, carbohydrate, secondary metabolites